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Listar por palabra clave "Fat absorption capacity"

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Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature

Borsini, Ariel A.; Llavata-Cabrero, Beatriz; Umaña, Mónica; Carcel, Juan A. (MDPI AG, 2021-02)

[EN] The reuse of food industry by¿products constitutes one of the essential pillars of the change from a linear to a circular economic model. Drying is one of the most affordable techniques with which to stabilize ...

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